The 2016 recall of General Mills flour, along with numerous related product recalls, and this year’s flour recall by Smucker Foods of Canada, have highlighted the urgent need for manufacturers to improve safety measures. Various decontamination techniques are currently in use or under investigation for flour, including heat treatment and pasteurization, although these methods can adversely affect the baking quality. Other options like electron beams and cold plasma face challenges with scalability and effectiveness. While irradiation is effective, the FDA has yet to approve the higher doses necessary for flour. Currently, heat treatment and pasteurization are the most commonly employed methods in the industry.
For many manufacturers, the question arises: is the investment in making flour safer worth the expense and effort? Flour is particularly susceptible to contamination at numerous stages of the supply chain—from wheat cultivation to milling, and then through to production and retail. Typically, this is not a major concern since flour is primarily used in products that are baked, fried, or microwaved, which usually reach temperatures sufficient to kill pathogens. However, the consumption of raw dough and batter remains a popular practice, despite the known risks of foodborne illnesses. In response, the FDA launched a campaign to inform the public about the dangers of eating raw flour. Unfortunately, public service announcements (PSAs) do not always achieve their intended effect, placing some responsibility on manufacturers.
To mitigate the risk of pathogens, many food companies are opting to use only pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury utilizes treated flour in its raw cookie dough, while still cautioning consumers against eating it before baking. Other companies that promote pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also employ treated flour. Edoughble’s founder, Rana Lustyan, emphasized to USA Today, “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour. It’s not worth the risk.”
Market offerings for heat-treated flours include Ardent Mill’s SafeGuard, Honeyville’s TempSure Ready-to-Eat flour, and Siemer Milling Co.’s Heat-Treated soft wheat flours, among others, as reported by Food Business News. Although these treated flours are pricier than their untreated counterparts, they significantly enhance product safety.
Given the public health risks and the financial impact of recalls, manufacturers have a responsibility to educate consumers about the hazards associated with raw flour. This can be effectively communicated through product packaging and brand-sponsored recipes shared on social media platforms or through in-store signage. In the meantime, efforts are ongoing to discover a viable and cost-effective decontamination method for raw flour that can be applied selectively without compromising its functionality. Further research, along with the scaling and testing of new procedures, is essential before a practical solution is achieved.
When considering nutritional supplements for bone health, the debate continues over calcium citrate vs calcium carbonate for osteoporosis treatment. Just as manufacturers must find the safest options for flour, consumers should explore the best sources of calcium to ensure optimal health outcomes.